This Homemade Egg Drop Soup Recipe is just like your favorite Chinese takeout soup. With just a few simple ingredients and about 10 minutes, you can have warm and comforting egg drop soup at home. This post has been sponsored by Eggland’s Best. All thoughts and reviews are my own
My family has a thing for Chinese takeout, we just can't quit it. I do try to limit how often I order, though, because it's not the healthiest dining option. A few years ago I tried making my favorite Chinese takeout entree, Egg Foo Young, and it was an incredible success— it's not an authentic recipe, but it's super delicious and easy to make! It also satisfies most of my takeout cravings!
That leads me to a new recipe that I made, inspired by another favorite Chinese takeout item— Egg Drop Soup.
I have no idea why it took me so long to try to make my own Egg Drop Soup because it's the most basic recipe ever. I almost feel dumb ordering it out now that I know easy it is to prepare, and I actually think my version tastes better. Oh, and did I mention this is 10 Minute Egg Drop Soup!? Yes! It's ready in only 10 minutes!
The great thing about homemade egg drop soup is that you can season the broth to taste before you drop the eggs in. For example, we're big Sriracha fans, so we add a couple of drops to our broth (again, not authentic— but so good!). You can also make egg drop soup with corn, chicken, noodles, cabbage, and other veggies or additional spices....it's totally customizable!
Egg Drop Soup Recipe
Egg Drop Soup Ingredients:
- 2 Eggs
- 4 cups chicken stock - I used a good bone broth!
- 1 tablespoon cornstarch
- 1 tsp. ground ginger
- ¼ tsp. garlic salt
- ⅛ tsp. Black Pepper
- 3 scallions, sliced
Omit cornstarch is you like a thinner egg drop soup, alternatively, add an additional ½ tablespoon if you like a thicker soup.
How to Make Egg Drop Soup:
1. Mix 3 ½ cups chicken stock, ginger, garlic salt, and pepper in a saucepan over medium-high heat. Stir cornstarch into the remaining ½ cup chicken stock and set aside.
2. In a small bowl, whisk 2 Eggland's Best eggs. Set aside.
3. When seasoned chicken stock comes to a boil, add in cornstarch mixture. Stir. Add sliced green onions.
4. Bring broth to a rolling boil. Once achieved, stir the broth with a non-slotted spoon in one direction. While stirring, slowly pour in eggs. Eggs will cook as soon as they hit the broth. Top with extra green onions, if desired.
Homemade Egg Drop Soup
This Homemade Egg Drop Soup Recipe is just like your favorite Chinese takeout soup and only takes 10 minutes to make.
Ingredients
- 2 Eggs
- 4 cups chicken stock
- 1 tablespoon cornstarch
- 1 tsp. ground ginger
- ¼ tsp. garlic salt
- ⅛ tsp. Black Pepper
- 3 scallions, sliced
Instructions
- Mix 3 ½ cups chicken stock, ginger, garlic salt and pepper in a saucepan over medium-high heat. Stir cornstarch into the remaining ½ cup chicken stock and set aside.
- In a small bowl, whisk 2 Eggland's Best eggs. Set aside.
- When seasoned chicken stock comes to a boil, add in cornstarch mixture. Stir. Add sliced green onions.
- Bring broth to a rolling boil. Once achieved, stir broth with a non-slotted spoon in one direction. While stirring, slowly pour in eggs. Eggs will cook as soon as they hit the broth. Top with extra green onions, if desired.
Nutrition Information:
Yield:
4Serving Size:
1 gramsAmount Per Serving: Calories: 135Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 100mgSodium: 480mgCarbohydrates: 12gFiber: 0gSugar: 4gProtein: 9g
Can Egg Drop Soup Be Frozen?
Technically, yes, egg drop soup can be frozen— but I wouldn't recommend it after cooking as the eggs can get rubbery. Instead, make and freeze the egg drop soup broth and then add fresh eggs after it has thawed on the stovetop.
Is Egg Drop Soup Keto?
This egg drop soup recipe is not keto as written. For keto egg drop soup, you would have to omit the cornstarch, which thickens the soup. Flavorwise, egg drop soup should taste the same with or without cornstarch.
Is Egg Drop Soup Healthy?
Good news! Egg drop soup is healthy and low in fat and calories per 1 cup portion size. If you're watching your salt intake, choose a low-sodium chicken broth and omit garlic salt, or substitute with garlic powder.
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love deviled eggs all year 'round.
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Spaghetti Carbonara
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cheese omelet
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I love scrambled eggs with cheese. Also custards. Your soup looks delicious! I make chicken bone broth that would be great with this recipe.
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I love my Bacon and Cheddar cheese omelets with eggs!
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I love regular fried eggs with toast.
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We like making breakfast sandwiches and burritos.
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I'm a big fan of Deviled Eggs. There are so many ways to make them!
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french toast
Judy Gregory says
You stole my thunder with egg drop soup. Big difference is, I use Better Than Bouillon instead of broth.
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Nothing beats (pun intended) a cheesy omelette.
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My favorite recipe is the Egg Drop Soup Recipe.
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Can't go wrong with scrambled eggs
Alias says
These comments are ridiculous! Any of them about this SOUP?
stefanie says
I have to laugh, because you’re right! This recipe originally had a giveaway (which has been removed because it ended) and the question asked about favorite egg dishes! Hope this helps!
Amy says
Egg drop soup has been one of my favorites since I was a kid! Can’t wait to try this out tonight. I wanted to let you know I featured this in my recent post: https://amysenter.com/january-pinterest-roundup/ Love the blog!
Sophia says
I had only tried egg drop soup one other time and it came out awful. Saw your recipe so thought I would try it. Amazing and awesome are my words for this recipe! I eat low carb so I used unsalted chicken stock was the only thing I changed. Thank you so much for this and will be sharing at school.
Natalie says
I've never made egg drop soup and I looked for a recipe and picked yours to try. My husband loves egg drop soup and my picky husband said this recipe was his favorite over everything he has eaten from any of the area restaurants. I followed this recipe exactly. Easy to make and delicious. Thank you for sharing.
Dana says
None of these comments are about the soup! I tried this today and it's DELICIOUS!! Thank you for the awesome recipe... the only thing is, I must have added the eggs too fast so it was just a mess of egg white. My husband is an "almost pro" egg poacher and he told me it shouldn't be a rolling boil, but a simmering boil. I'll try that next time because we loved the flavor! I used 4 cans of low sodium chicken broth, 2 eggs and 1 cup egg whites and the calorie count was 104 for 4 servings. Love it, thank you again for the recipe!!
Dan says
I finally made it to the Egg Drop Soup comments. It was amazing. My guests absolutely loved it. I’m new to this cooking world so I’m wondering if I double recipe if any changes should be mad (other than the double the ingredients part) Thank you for a good recipe!
JIMMY THE BULL says
Hands down I think I left a comment before but this is by far the best I have ate. It is also adaptable. I love it. Thanks now I gotta see what else you can do lol AWESOME!!!!!!!!!!!
Ron B. says
I made the soup but thought it tasted BLAND ... any thoughts on what I may have done wrong -or- ways to spice it up without changing the character of the recipe? Thanks, Batchelor Cook
Dale says
On the egg drop soup I also use thinly sliced zuccc
Dale says
I use fish sauce just a few drops, zucchini, and shredded carrots. Not too many to overpower the soup,